The Press Office

catering

 

Ice-O-Matic Storage Bins Make Banqueting Easier and More Efficient

23 September 2011

Classeq Ice-O-Matic storage bins can cut down on running costs without compromising the quality of the ice Banquet caterers need a ready stock of ice when they are preparing for a big event. However, storing ice in peak condition can be a problem. Classeq’s Ice-O-Matic storage bins are designed to maintain the quality of the ice prior to serving. Caterers can reduce running costs and increase energy efficiency by combining a smaller Ice-O-Matic modular ice-machine with a larger storage unit,...

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Table Top Water System

23 September 2011

Classeq introduces a table top model of the Eau de Vie still and sparkling water system Classeq has launched a table top version of its Eau de Vie fresh filtered still and sparkling water system. The compact EDV-TT is designed for use in bars, restaurants, hotels and conference facilities where space is limited but chilled premium quality water is a must-have item. 

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Winning: Tourism, Economics & Business

19 September 2011

CESA Conference 2011, in association with the FCSI and BHA The Oxford Belfry, 10 – 11 November 2011 CESA has announced an impressive line-up of speakers for its 2011 Conference.  With a theme focused on winning business, highlights will include Lord Digby Jones, the face of British business, shooting from the hip on the need for fundamental reform: “If Britain doesn’t become fit for purpose in the 21st century, we are dead in the water.”  Another conference coup is the...

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A cut above the rest…

13 September 2011

Alto-Shaam Carving Stations from FEM serve up meat a treat At a carvery it is vital that the meat is held and served at the ideal temperature and in perfect condition for the duration of the service. No one wants tough, cold meat with their roast dinner. Foodservice Equipment Marketing (FEM) now supplies Alto-Shaam carvery stations which keep roast meat succulent and hot while reducing shrinkage by up to 18 percent. Alto-Shaam carvery stations use a special heating system called...

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whitefficiency’®: a ‘quantum leap forward’ from Rational

12 September 2011

‘The new SelfCookingCenter® has 30% more capacity, cuts consumption by 20% and is 30% faster than conventional combi ovens.  It’s brilliantly simple to use, because it intelligently adjusts to the way each chef works.  Plus, cooking results are ‘outstanding’.    Rational has launched a new combi oven that it claims is a “quantum leap forward” in terms of efficiency, output and cooking quality.   The SelfCookingCenter® whitefficiency® combines two new technologies, HiDensityControl® and Efficient LevelControl®, with the established SelfCooking Control® and the...

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